John Myers
Ingredients for 1 servings:
- 165 g butter, soft
- 130 g sugar
- 1 pinch of salt
- 3 eggs, size M
- 200 g flour
- 35 g cornstarch
- 15 g baking powder
- n. B. Rhubarb, approx. 350 – 400 g
- 130 g marzipan paste
- 65 g butter, soft
- 100 g flour
- 50 g sugar
Instructions
Working time approx. 45 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 20 minutes
for a springform pan of 26 – 28 cm or a baking frame of 26 x 26 cm, for 12 pieces
Cream together the softened butter, sugar, and salt until fluffy, then gradually add the eggs. Mix the flour, cornstarch, and baking powder and stir into the egg mixture in two portions. Pour the batter into the springform pan and level the surface. Peel the rhubarb, cut it into small pieces, and spread it over the batter. For the crumble, coarsely grate the marzipan and mix it with the butter using a hand mixer until both ingredients are combined. Stir in the sugar and mix everything with the flour to make the crumble. Spread the crumble over the rhubarb. Bake the cake for about 35 minutes at 175°C (approx. 155°C fan-assisted oven). Then let it cool on a wire rack. These ingredients are sufficient for a springform pan with a diameter of 26-28 cm, or for a baking frame measuring 26 x 26 cm on a baking tray. Makes about 12 slices.
Facebook Comments